A moist gluten-free dessert bread from Jennifer Katzinger. "I make this bread with white peaches when they're in season and serve it warm for dessert with homemade vanilla-cashew ice cream. Frozen peaches (thawed beforehand) or other fresh fruits can be used with scrumptious and satisfactory results. The ginger is subtle and not overpowering. If you're looking for more intensity, add some freshly grated, peeled, fresh gingerroot to the batter."
1-1/2 cups teff flour
1/2 cup tapioca flour
1/4 cup arrowroot
1-1/2 tsp baking soda
1 tsp ground cinnamon
3/4 tsp sea salt
1/2 tsp ground ginger
3/4 cup maple syrup
1/2 cup coconut oil
1-1/2 tsp vanilla extract
1 cup room temperature filtered water
1 cup white peach, peeled and chopped
Step 1: Preheat the oven to 375°F. Lightly grease an 8" x 4" x 4" loaf pan and dust with brown rice flour or teff flour.
Step 2: In a medium bowl, combine the teff flour, tapioca flour, arrowroot, baking soda, cinnamon, salt and ginger.
Step 3: In a separate large bowl (or the bowl of a stand mixer), combine the maple syrup, coconut oil, vanilla extract and water. Add the dry ingredients and mix well by hand with a whisk or on low in the mixer, breaking up any lumps of flour. Once a smooth batter is achieved, fold in the peach pieces.*
Step 4: Pour the batter into the prepared loaf pan. Bake for 1 hour and 10 minutes, until golden and firm to the touch, and a toothpick inserted into the center comes out clean.
* Please do not be alarmed that this dough/batter is indeed more batter-like and quite thin. When the bread pops out of the oven and has cooled slightly, you will be delighted with its exquisite tea bread consistency and lovely taste.
See more recipes from Jennifer Katzinger.
Reprinted with permission from Jennifer Katzinger's Gluten-Free & Vegan Bread (2012 Sasquatch Books).